Characterization of Bacterial Community Contaminating Floor of A Hot and Dry Sauna

Lee, Ja Yeol; Park, Doo Hyun

doi:10.4167/jbv.2012.42.4.313

Cited by 5 publications

(12 citation statements)

References 31 publications

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“…Another report by Kim et al [26] of a 64ºC dry sauna revealed a population with Firmicutes, Gamma-proteobacteria, Beta-proteobacteria and Deinococci as the most frequent taxa. As mentioned above, our samples were rich Beta-and Gammaproteobacteria, although we also detected Alpha-proteobacteria, which was absent in the works by Kim et al [25] and Lee et al [26]. Reciprocally, we did not detect Firmicutes or Deinococci with our 16S rRNA analysis, while both taxa were found by those two previous reports.…”

Section: S-rdna Analyses With Ion Torrentsupporting

confidence: 66%

“…These results are consistent with previous reports on these two extreme environments. Lee et al [25] characterized the bacterial community contaminating the floor of a hot and dry sauna, which proved rich in Firmicutes, Gamma-proteobacteria and Beta-proteobacteria. Another report by Kim et al [26] of a 64ºC dry sauna revealed a population with Firmicutes, Gamma-proteobacteria, Beta-proteobacteria and Deinococci as the most frequent taxa.…”

Section: S-rdna Analyses With Ion Torrentmentioning

confidence: 99%

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Warm and wet: robust lipase-producing bacteria from the indoor environment

Tanner

Abendroth

Porcar

2017

Preprint

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Lipases are key biocatalysts with important biotechnological applications. With the aim of isolating robust lipolytic microbial strains, we have analyzed the bacterial communities inhabiting two domestic extreme environments: a thermophilic sauna and a dishwasher filter. Scanning electron microscopy revealed biofilm-forming and scattered microorganisms in the sauna and dishwasher sample, respectively. A culture-independent approach based on 16S rRNA analysis indicated a high abundance of Proteobacteria in the sauna sample; and, a large amount of Proteobacteria, Firmicutes, Cyanobacteria and Actinobacteria in the dishwasher filter. With a culturedependent approach, we isolated 48 bacterial strains, screened their lipolytic activities on media with tributyrin as the main carbon source, and finally selected five isolates for further characterization. These strains, all of them identified as members of the genus Bacillus, displayed optimum lipolytic peaks at pH 6.5 and with 1-2% NaCl, and the activity proved very robust at a wide range of pH (up to 11.5) and added NaCl concentrations (up to 4%). The thermal, pH and salt robustness of the selected isolates is a valuable attribute for these strains, which are promising as highly tolerant biodetergents. To our knowledge, this is the first report regarding the isolation from an indoor environment of Bacillus strains with a high potential for industry.

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Section: S-rdna Analyses With Ion Torrentsupporting

confidence: 66%

Section: S-rdna Analyses With Ion Torrentmentioning

confidence: 99%

Warm and wet: robust lipase-producing bacteria from the indoor environment

Tanner

Abendroth

Porcar

2017

Preprint

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“…and Janthinobacterium sp. (Lee and Park 2012 ). Similar trends can be observed for fungi, where more resilient thermotolerant and melanised species, such as Exophiala dermatitidis , Phialophora and Rhinocladiella , often dominate over other yeasts, such as Candida and dermatophytes (Table 1 ) (Novak Babič et al 2017b ).…”

Section: Indoor Environments Dominated By Water-borne Microorganismsmentioning

confidence: 98%

“…Other bacteria were identified as Virgibacillus sp., Tepidomonas sp., Pseudoxanthomonas taiwanensis, Stenotrophomonas sp. and Janthinobacterium sp (Lee and Park 2012)…”

mentioning

confidence: 99%

Microorganisms populating the water-related indoor biome

Babič

Gostinčar

Gunde‐Cimerman

2020

Appl Microbiol Biotechnol

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Modernisation of our households created novel opportunities for microbial growth and thus changed the array of microorganisms we come in contact with. While many studies have investigated microorganisms in the air and dust, tap water, another major input of microbial propagules, has received far less attention. The quality of drinking water in developed world is strictly regulated to prevent immediate danger to human health. However, fungi, algae, protists and bacteria of less immediate concern are usually not screened for. These organisms can thus use water as a vector of transmission into the households, especially if they are resistant to various water treatment procedures. Good tolerance of unfavourable abiotic conditions is also important for survival once microbes enter the household. Limitation of water availability, high or low temperatures, application of antimicrobial chemicals and other measures are taken to prevent indoor microbial overgrowth. These conditions, together with a large number of novel chemicals in our homes, shape the diversity and abundance of indoor microbiota through constant selection of the most resilient species, resulting in a substantial overlap in diversity of indoor and natural extreme environments. At least in fungi, extremotolerance has been linked to human pathogenicity, explaining why many species found in novel indoor habitats (such as dishwasher) are notable opportunistic pathogens. As a result, microorganisms that often enter our households with water and are then enriched in novel indoor habitats might have a hitherto underestimated impact on the well-being of the increasingly indoor-bound human population. Key points & Domestic environment harbours a large diversity of microorganisms. & Microbiota of water-related indoor habitats mainly originates from tap water. & Bathrooms, kitchens and household appliances select for polyextremotolerant species. & Many household-related microorganisms are human opportunistic pathogens.

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“…Hot springs and saunas are common thermal environments for normal growth of thermophilic bacteria (Ward et al 1998;Hugenholtz et al 1998). Some thermophilic bacteria have been isolated from a sauna and grew at 60°C (Kim et al 2013a, b;Lee and Park 2012). In this study, we evaluated the possibility of directly preparing soy sauce by submerged fermentation of a defatted soybean meal (DFSM) slurry using thermophilic bacteria but without a process to prepare the meju.…”

Section: Introductionmentioning

confidence: 99%

Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria

Hur

Park

2014

J Food Sci Technol

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The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60°C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60°C but not at 30°C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60°C and a 60 day ripening at 45°C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the nonfermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

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Characterization of Bacterial Community Contaminating Floor of A Hot and Dry Sauna

Cited by 5 publications

References 31 publications

Warm and wet: robust lipase-producing bacteria from the indoor environment

Warm and wet: robust lipase-producing bacteria from the indoor environment

Microorganisms populating the water-related indoor biome

Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria

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